As much as I love pork tenderloin in the slow cooker, I forget sometimes how easy it is to make in the oven. There are a ton of different types of marinades or seasonings that you can use, but this is my favorite as it uses ingredients we always have on hand.
2 pork tenderloins, about 3/4 – 1 pound each
½ cup of cherry preserves (or whatever you have on hand – apricot works great, so does peach or even strawberry)
2-3 TBSP of spicy brown mustard
2-3 cloves of garlic, finely diced
1-2 TBSP of dried thyme
1 TBSP apple cider vinegar
Splash of olive oil
Salt and Pepper to taste
- Preheat oven to 425 minutes
- Mix all the ingredients (except the pork!) in a large bowl or a gallon sized Ziploc bag
- Add tenderloins and cover with the sauce. This can be done the night before or right before, I haven’t found it makes much of a difference.
- Place the pork in a roasting pan, making sure to press as much of the marinade over it as possible.
- Roast for approximately 15 minutes or until it is cooked through (it should reach an internal temperature of 145-150 degrees.) Let it rest before slicing for about 5-10 minutes (it will continue to cook and reach 160 degrees).